• Delivery
Wine clubWine clubWine clubWine club
  • Gift registry
  • Wishlist
  • FAQs
Hoddles Creek was planned and developed from day one, with a view to crafting an artful range of superlative Yarra Valley wines. The most arduous aspects were planted, because they offered the best promise of outstanding quality fruit. Chilly mornings, vivid afternoon sun and extended ripening, profound vintages of intensely ripened berries. From four superior rows of Pinot Noir on the Hoddles Creek property at Gembrook. Rows 22 to 26 always yield something spectacular with each new vintage, the mix of Burgundian and new world clones are hand picked and separately vinified for release as an exquisite limited edition, only made in the finest vintage.. For partisans most particular about pinot»
Discovered by Dr Bertel Sundstrup in 1987, after a long search for the perfect site, the amphitheatre known as Dalrymple is a mere twelve hectares of sun drenched bucolic idyll, at the very heart of superior viticulture on the beauteous Apple Isle. This is Piper's Brook central, a place of auspicious winegrowing climes, long hours of sunlight and extended ripening seasons, which yield fruit of remarkable succulence, gracious acids and satin tannins. Dalrymple are a small, unincorporated winegrowing concern, whose accord with the elements and devotion to the land, are best articulated by the leisured pursuits of their chief vigneron, whose favourite.. The verdant nook on pipers brook»
Established 1976, Clairault are one of the pioneering estates on Margaret River. A tastefully limited range, from elite vineyards within the very dress circle of prestigious wineries at the heart of Margaret River's most illustrious precincts, Wilyabrup, Yallingup and Karridale. These are the dearest winegrowing terroirs in the Australian west, a place of auspicious soils and stimulating climes, the motherlode of environmentals which yield the most august vintages on the continent. The team at Clairault take a decidedly pastoral approach, biodynamically grown and environmentally sound, a sanctuary to native flora and fauna, their vineyards are managed to.. The kindly cabernet of clairault»
Ken Helm A.M. received the Order of Australia for his work with Riesling, for his contribution to the Australian wine industry, for his support of cool climate wine producers and service to the Canberra community. Helm placed the Canberra region firmly on the map for world class wines after his inaugural 1977 release won significant international accolades. Ken's flagship wines are Riesling and Cabernet, he retains strong ties with eminent wine makers around the globe. Trips to the vineyards and wineries of Mosel, the Rhine valley and Bordeaux provide new inspiration and contribute to the development of his Canberra wines. In 2000 Ken instigated the.. Meet one of our nation's most peer respected winemakers»

Chris Ringland CR Shiraz 2009 CONFIRM 2009 VINTAGE

Chris Ringland CR Shiraz 2009 - Buy
Shiraz Barossa South Australia
Chris Ringland lives to grow harvests of peerless quality fruit and make tiny amounts of the most memorable wine. Ringland has worked at the eminent Rockford in Barossa, as well as for distinguished estates in Spain, Italy and America. Parcels of fruit grown to vines between twenty and sixty years of age are vinified into the entry level Ebenezer Shiraz.
At 1,500 ft above sea level, Chris Ringland has taken his time to restore a seven acre Shiraz vineyard which was planted in 1910% It took ten years. To sustainably manage the vines, Ringland believes that less is better. He takes great care to not disturb the soil with tillage. He hand prunes his vines and gently feeds them with a spray of natural nutrients. As soon as grapes begin to colour, the site is covered with bird net, to prevent damage to the berries and allow them to achieve full ripeness in the most pristine condition. Components of hand picked and hand sorted Shiraz grapes are treated to a traditional maceration, vinification and basket press, followed by maturation in a selection of seasoned American oak hogsheads.
Inky purple colour. Nose of cedar and blackberry, liquorice and spice with a hint of white floral. Remarkably concentrated, full bodied with a persistence of blueberry fruit, a Shiraz of great intensity and complexity.
$20 To $29 Reds All Regions
781 - 792 of 849
«back 10 20 30 40 50 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 next»
781 - 792 of 849
«back 10 20 30 40 50 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 next»
Chris Ringland
Chris Ringland lives to grow harvests of peerless quality fruit and make tiny amounts of the most memorable wine

Ringland has worked at the eminent Rockford in Barossa, as well as for distinguished estates in Spain, Italy and America. Although he lived in the Barossa since the early 1980s, he was fortunate enough to purchase a property on the Barossa Ranges in 1994. At 1,500 ft above sea level, Chris Ringland has taken his time to restore the seven acre site which was planted in 1910. It took ten years. When he purchased the property, the northern, southeast facing sector, surrounding the old settlers cottage, was bare pasture. Ringland grazed sheep here for a few years, before planting 250 olive saplings in 2000, with the view of producing small amounts of olive oil. Dry grown, they have produced under 100 litres of olive oil in their lifetime. There is nothing quite as satisfying as home grown olive oil. Home grown Shiraz beats it, but not by all that much.

Chris Ringland

The old Barossa Settlers cottage on the property eventually had to go, so in 1998, he started planning a building project, culminating in 2005, with a house built to encompass the surroundings. The glass and straw bale residence was designed by Bohdan Dorniak and built by Tom Mikulic. The site of the original settlers cottage was really the best spot on the property for the new house, so it was demolished and excavated into an enormous hole, which was to become the underground maturation cellar for Chris Ringland Shiraz. Half of the excavation was also devoted to a massive underground rainwater tank. The 60,000L storage capacity also acts as a superb thermal stabiliser for the wine cellar, which maintains a year round temperature of between 13-18 degrees Celsius.

After ten years of pruning and re-trellising, the ancient vines got back into sustainable shape. Because South Australia was never touched by phyloxera, thanks to a 120 year quarantine by the wine industry, the vines survive on their own roots. This enables them to attain a great age, while still remaining productive. As the most senior vines begin to decline, they are rejuvenated with younger growth material through the ancient technique of layering. Thus, the original root systems are maintained.

Why are old vines better? It is simply because they have survived in the same environment for so many seasons. They have become harmonious with their surroundings and strongly resilient to the swings of seasonal change. The roots extend deep into the underlying decomposed podzolic clay, which stores moisture during the summer months, eliminating the need for irrigation.

Chris Ringland

In addition, the pond at the bottom of the vineyard acts as a passive water source, supplying the underlying soil strata with moisture. The pond is also a superb yabby dam, think crawfish with nippers, which provide a delicious annual feast for the grape pickers. It's also home to a considerable population of frogs, which keep Ringland awake on summer nights. On a clear day it is possible to see the spire of the church on Henschke's Hill of Grace.

The average annual rainfall is around 750mm, although seasons can be unusually dry. It might sound a bit cliché, but, just like the watch advert, you never really own an ancient Shiraz vineyard, you are merely it's custodian for the next generation. In some seasons the fruit will naturally ripen up to 17° Baumé yet retain excellent acid balance and flavour. Ringland wines really are a celebration of tiny parcels of true vineyard selected fruit. The wines are painstakingly hand-made in open fermenters and regularly pumped over to extract colour, flavour and tannins. After draining and pressing through a traditional wooden basket press, fermentation is completed in 100% new French oak hogsheads. A period of up to 46 months oak maturation follows to achieve optimum complexity and balance between oak and fruit. Ringland generally leaves the ageing barrels alone believing that a laissez-faire approach will allow the tannins and oak to harmonise.

To sustainably manage his vines, Ringland believes that less is better and he generally doesn't disturb the soil with tillage. He prunes the vines hard and feeds them gently during the growing season with a spray of natural nutrients. As soon as grapes begin to colour, the entire vineyard is covered with bird net, to prevent damage to the fruit and to enable it to achieve full ripeness in pristine condition.

Chris Ringland